Pan searing is my absolute favorite way to cook salmon. A thin crust covers a moist, flavorful fish. This light sauce is the perfect accompaniment, and can double as a salad dressing.

Yield:4

Ingredients:

4 dinner-sized salmon fillets -

salt and pepper, for seasoning -

1–2 Tbsp oil, for frying -

Creamy Cucumber Sauce -

1 clove garlic -

2 anchovies or 1 Tbsp anchovy paste -

2 scallions, chopped -

1/2 tsp dried tarragon -

2 Tbsp fresh parsley leaves -

5 inches of an English cucumber, -

unpeeled, chopped -

3/4 cup sour cream or plain yogurt -

3/4 cup mayonnaise (light is fine) -

2 Tbsp lemon juice -

kosher salt and freshly ground black -

pepper, to taste -

Instructions:

To prepare cucumber sauce, place all ingredients in a food processor and blend until smooth. Refrigerate.

To prepare the salmon, season fillets lightly with salt and pepper. Preheat a large, heavy frying pan over medium-high flame. Add oil.

When the oil is hot, add the salmon fillets, flesh side down, and sear until golden brown and crisp, about 3 minutes. Turn fillets over and sear skin-side down until salmon is just cooked through, about 3 minutes. (You may need to cook it a few minutes more over low heat if you want it well done.) Remove salmon from pan. Let cool for a few minutes and serve with cucumber sauce.

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